Vegetable Soup

Name: Vegetable Soup
Ingredients: 2 c. potatoes - cooked separately; 2 qts. tomatoes; | tsp. pepper; juice 2 onions; 4 tbsp. chopped parsley; 4 tbsp. salt

From A laboratory manual of foods and cookery, 1916

Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

626Calories

25 gProtein

138 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories626 kcal

Protein25 g

Carbohydrates138 g

Fiber32 g

Sugars38 g

Total Fat3 g

Saturated Fat0.5 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol0 mg

Sodium29187 mg

Potassium4883 mg

Calcium375 mg

Iron31 mg

Magnesium282 mg

Phosphorus573 mg

Zinc4.3 mg

Copper4.7 mg

Manganese7.7 mg

Vitamin D0 mcg

Vitamin C198 mg

Vitamin A501 mcg

Vitamin E6.5 mg

Vitamin K95 mcg

Vitamin B62.2 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.4 mg

Niacin (B3)13 mg

Folate252 mcg

Choline89 mg

Caffeine0 mg

Water1610 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson. The excerpt below is the record exactly as published.

Vegetable Soup 2 c. potatoes — cooked separately 2 qts. tomatoes | tsp. pepper juice 2 onions 4 tbsp. chopped parsley 4 tbsp. salt

Cook this with the app: pantry check, scaling, and the assistant.